{"id":383411,"date":"2010-03-03T08:18:15","date_gmt":"2010-03-03T13:18:15","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2695"},"modified":"2010-03-03T08:18:15","modified_gmt":"2010-03-03T13:18:15","slug":"%e2%80%9catlanta-kitchens%e2%80%9d-%e2%80%94-cook-like-a-chef","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/383411","title":{"rendered":"\u201cAtlanta Kitchens\u201d \u2014 Cook like a chef"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2696\" title=\"atlkit\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/03\/atlkit.jpg\" alt=\"atlkit\" width=\"220\" height=\"258\" \/>Atlanta food writer <strong>Krista Reese<\/strong> &#8212; currently the restaurant critic for &#8220;Georgia Trend&#8221; magazine &#8212; has just released a wonderful new cookbook filled with the most local of flavors.<\/p>\n<p><strong><a href=\"http:\/\/www.amazon.com\/Atlanta-Kitchens-Recipes-Atlantas-Restaurants\/dp\/1423605462\/ref=sr_1_1?ie=UTF8&#38;s=books&#38;qid=1267622262&#38;sr=8-1\">&#8220;Atlanta Kitchens: Recipes from Atlanta&#8217;s Best Restaurants&#8221;<\/a> <\/strong>(Gibbs Smith, $30) is not your typical chef&#8217;s cookbook with recipes that are beautiful to photograph and, oh yeah, require 30 pounds of veal bones and a teaspoon of fennel pollen for the sauce.<\/p>\n<p>Consider this instead:<\/p>\n<ul>\n<li>Five recipes for fried chicken, from Scott Peacock&#8217;s <strong>Watershed<\/strong> classic to those from <strong>Wisteria<\/strong>, <strong>Son&#8217;s Place<\/strong> (R.I.P.) and <strong>Mary Mac&#8217;s Tea Room<\/strong>. I see a fried chick-a-thon in my future.)<\/li>\n<li>Great ethnic recipes, such as the always-delicious Mom&#8217;s Cabbage Soup from the Vietnamese restaurant, <strong>Nam<\/strong>.<\/li>\n<li>Linton Hopkins&#8217; fascinating recipe for lobster poached in corn milk &#8212; a dish he invented to earn a spot on &#8220;Iron Chef America&#8221; and then put on the menu at <strong>Restaurant Eugene.<\/strong> What&#8217;s fascinating is that it calls for precisely 6 ingredients: &#0133;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Atlanta food writer Krista Reese &#8212; currently the restaurant critic for &#8220;Georgia Trend&#8221; magazine &#8212; has just released a wonderful new cookbook filled with the most local of flavors. &#8220;Atlanta Kitchens: Recipes from Atlanta&#8217;s Best Restaurants&#8221; (Gibbs Smith, $30) is not your typical chef&#8217;s cookbook with recipes that are beautiful to photograph and, oh yeah, [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-383411","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/383411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=383411"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/383411\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=383411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=383411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=383411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}